This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings.
Ingredients: [‘eggs’, ‘milk’, ‘granulated sugar’, ‘butter’, ‘butter’, ‘banana extract’, ‘maraschino cherry’]
Quantity of Ingredients: [“8 eggs”,”1 quart milk”,”1 cup granulated sugar”,”1 ounce melted butter, plus extra “,” melted butter, for greasing “,”1 tablespoon banana extract or 1 tablespoon vanilla extract”,”1 cup maraschino cherry (or glace)”]
Number of Servings: 6
Steps: [‘Preheat oven to 350°F.’, ‘In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.’, ‘Melt the remaining 1/2 cup of sugar – place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.’, ‘Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.’, ‘Beat the egg mixture again & pour it quickly into the cake pan.’, ‘Cover the top of the pan with aluminum foil which has been well buttered on the under side.’, ‘Place the pan in a larger pan half filled with water (as you would do a custard).’, ‘Bake at 350 F for 30 minutes.’, ‘Remove cover and test with metal skewer – if it comes out clean the custard is done.’, ‘Allow to cool then place in the refridgerator for approximately 4 hours .’, ‘Turn the caramella out onto a 10-12″ platter.’, ‘Garnish with maraschino or glace cherries on top and sides & serve immediately.’]